Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked chicken; cubed |
| 1½ cup | Chicken broth |
| 1½ cup | Frozen peas |
| 4 mediums | Carrots; peeled and cut into 1/4" slices |
| 1 can | Condensed cream of mushroom soup; undiluted |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cups | Biscuit/baking mix |
| 1¼ cup | Milk |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Celery seed |
| Paprika |
In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-ounce custard cups or casseroles. Immediately spoon ¼ cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35 minutes, or until topping is golden brown.
NOTES : "I created a new title for my mom's potpie recipe while trying to come up with a clever menu for our Presidents' Day party. An old political slogan came to mind that fits the theme and my main dish just fine! It's chock-full of chicken and vegetables. " -- Mary Beth de Ribeaux, Gaithersburg, Maryland
Posted to MM-Recipes Digest by SuenDoug <SuenDoug@...> on May 17, 1998